Pan Seared Halibut with Roasted Purple Potatoes

“This is one of the most popular dishes here and one of my favorites,” says executive chef Ken Trickilo of Liberty House restaurant in Jersey City, 10 years old this week. “The delicate Halibut with the warm vegetables tossed in the white truffle oil works perfectly together. The asparagus coulis gives the dish its full flavor.”

Pan Seared Halibut with Roasted Purple Potatoes and Warm Asparagus Salad



Ingredients for the potatoes:


(if you can’t find purple potatoes, sub red bliss or even Yukon gold)

4 each small potatoes, cut into 4 slices

1 tablespoon olive oil

1 pinch salt and black pepper


Toss potatoes with the olive oil, salt and pepper in a bowl.  Then place on a roasting pan and roast in oven at 350 degrees for 25-30 minutes, or until potatoes are fully tender.  Set aside.


Ingredients for the sauce:

1 bunch            Asparagus, finely chopped.

2 each                        shallots, finely chopped

1 tablespoon            thyme, finely chopped

1 stalk                        lemongrass- minced (if not available substitute zest of ½ lemon)

1 teaspoon            Fresh ginger, minced

1 tablespoon            rice wine vinegar

¼ cup                        white wine

2 cups                        heavy cream

1 cup                        spinach

¼ cup                        olive oil

To taste            salt and pepper


Using a medium sauce pot on medium heat, add olive oil.

When oil is hot add shallots, asparagus, thyme, lemongrass and ginger.

Sweat out ingredients for about 5 minutes then add white wine, rice wine vinegar, and heavy cream.  Bring to a gentle simmer and cook for about 20 minutes.

Then place sauce in a blender.  Add spinach and blend for 10 seconds on high speed.

The spinach will help give the sauce a nice green finish.  Strain sauce through a fine sieve and set aside.  Season with salt and pepper.


Ingredients for the vegetables:

1 bunch Asparagus, remove the bottom stems and slice asparagus into 2-inch julienne

1 each red onion, sliced thin

1 cup red cherry tomatoes, cut in half

1 cup yellow cherry tomatoes, cut in half

½ cup white truffle oil (if not available substitute extra virgin olive oil)



In a large sauté pan on medium heat, add truffle oil and gently warm the vegetables and

place over the halibut. Salt and pepper to season



Ingredients for the Halibut:

4 each            7 ounce portions of halibut fillet

2 ounces            olive oil



Season each halibut fillet with salt and fresh cracked pepper.


Using a large sauté pan, add olive oil.  When oil begins to smoke, gently add halibut into

pan 1 piece at a time. Do not shake or move pan.  As halibut begins to sear and form its

crust place the sauté pan into a 350 degree oven and cook for about 10 to 15 minutes.

When done remove from oven.  Now using a flat fish spatula gently remove fish from

pan and turn halibut over.  Fish should have a nice golden brown color.


On the plate, first add your potatoes, then place halibut on top of them.  Gently add the

warm asparagus salad on top of halibut and let some of the pieces fall off around the

plate. Drizzle the sauce around the halibut and vegetables. Serve immediately.


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